Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lemon pies in portion glasses. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Buy online the latest styles from top brands. From glasses to sunglasses, we've got your eyes covered! Lemon pies in portion glasses Bård-Kristian Krohg @baardkrk. Source : Crush Cookies To Crumbs Not Too Small Mix Crumbs Sugar Melted Butter And Salt For Extra Taste You Can Brown The Butter Beforehand Distribute The.

Lemon pies in portion glasses is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Lemon pies in portion glasses is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have lemon pies in portion glasses using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lemon pies in portion glasses:

1. Prepare Cookie crumbs
2. Make ready 120 g Digestive cookies
3. Take 2 tbsp sugar (recommend Demerara)
4. Prepare 60 g melted butter
5. Prepare 1 pinch flake salt
6. Prepare Lemon cream
7. Make ready 2 dl lemon juice from Amalfi lemons
8. Make ready 4 eggs
9. Prepare 100 g sugar
10. Make ready 1 tbsp Maizena
11. Get 100 g butter
12. Take Marengs
13. Get 3 egg whites
14. Get 180 g sugar

I assemble the components of the pie free form in a glass or small mason jar for dramatic effect and smaller portion sizes. Whipped cream is an alternate topping for. Lemon Meringue Pie…In A Glass! from Jordan Reid on Vimeo. On Saturday afternoon, I traipsed two whole blocks over to Flex Mussels, where genius pastry chef Zac Young (formerly of Butter) taught me how to make a sort of deconstructed lemon meringue pie served in a glass.

Instructions to make Lemon pies in portion glasses:

1. Crush cookies to crumbs, not too small! Mix crumbs, sugar, melted butter and salt. (For extra taste you can brown the butter beforehand.) Distribute the mix to the serving glasses, and set to chill.
2. Have the lemon juice in a saucepan and bring to a boil. Put sugar and Maizena in a bowl, and whip in the eggs.
3. Pour the boiling lemon juice over the egg-mixture while whipping. Make sure the eggs remain smooth.
4. Pour everything back into the saucepan and bring to a boil again under constant whipping.
5. Take the saucepan away from the heat, and let it cool a bit before mixing in the butter. Distribute the lemon cream in the chilled glasses, and place them back into a refrigerator.
6. Marengs should be made just prior to serving, if possible.
7. Whip sugar and egg whites in a clean steel bowl. Put the bowl over a water-bath, and whip the mixture over the heat until the sugar has dissolved and it is about 60°C.
8. Take the bowl away from the heat, and mix on full speed (use a hand mixer) until the marengs has become thick, shiny and room temperature.
9. Put the marengs on top of the lemon cream, and blowtorch it lightly.

Lemon Meringue Pie…In A Glass! from Jordan Reid on Vimeo. On Saturday afternoon, I traipsed two whole blocks over to Flex Mussels, where genius pastry chef Zac Young (formerly of Butter) taught me how to make a sort of deconstructed lemon meringue pie served in a glass. LEMON MERINGUE PIE IN A GLASS. For the Italian meringue and topping. It's just like a piece of lemon meringue pie in a shot glass, perfect for those who just want a little somethin' after dinner.

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